Corn vermicelli

I loved to cook even as a child, vividly remember how i would sit along with my grandma to cut and dice vegetables. But for the last decade or more-- the academic and corporate world, replaced the  small and beautiful with the big and mighty aspects of life. Marriage came as a milestone which pushed forward the innate attributes of a cook in me again. My husband makes delicious vermicelli himself but very recently we both looked forward eating our favorite saturday breakfast- Vermicelli , embellished in different , out of the usual  flavors. 

Hope u enjoy this recipe as much as we were enthused to invent it. Simple, fresh and awesome.

     Ingredients:

• 3/4 cup Vermicelli noodles 
• 1 Small white onion , sliced in half moons
• Corn kernels from a sweet cob
• 3/4 tsp Garam masala
• 1/4 tsp Thyme (dried)
• 1 green chilly, slit lengthwise
• 1 tsp ghee or clarified butter
• fresh cilantro leaves for garnish, finely chopped
• Salt to taste

To start , slice the kernels from the corn cob , rinse and let it sit and strain.

Take a non stick pan, heat 1/4tsp ghee and roast the vermicelli noodles. Once they are lightly browned, bring them on a  platter off the heat to cool.  Now in the same emptied pan , add rest of the ghee to heat. Add the onions , green chillies and corn , sauté.  

As the onions sweat and get translucent , add garam masala and salt . Stir. Add thyme ,crushing it between your palms and sprinkling. Mix. Now add 3/4- 1cup water to the same pan and bring to a boil. Once the water boils, add the roasted vermicelli and stir again .The vermicelli should be covered half an inch in water. Cover, let it sit and simmer for 5 minutes.

Uncover , serve hot with a garnish of cilantro leaves